Lucky_P wrote:PB on pancakes in AL (then on to TN, MO, and now KY)... but none of that watery, maple-flavored stuff that passes for syrup for so many folks. Gotta be some nice thick stuff... Golden Eagle(corn/cane/honey) is best... Yellow Label is OK... AlaGa... still better than the best maple-flavored sugar water.

Look again. Every jar of Golden Eagle I've ever seen lists the ingredients as: A Blend of Corn Syrup, Cane Sugar Syrup, Cane Molasses and Pure Honey.HFCS may have made its way into the mix recently, but none of what I've got at the house list it as an ingredient.

Just not a 'maple' fan... and I don't want my syrup to be so thin and watery that it makes my pancakes soggy... I want it thick. I make my own hickory syrup from hickory nuts and husks (I know, some folks use bark)... but when I add the sugar and cook it down... I'm cooking it 'til it gets THICK... like Golden Eagle.